Spinach Artichoke Parmesan Cottage Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Artichoke Parmesan Cottage Bake

YOUR SOLIN GENERATED RECIPE

Spinach Artichoke Parmesan Cottage Bake

Creamy cottage cheese and Greek yogurt baked with vibrant spinach and tangy artichokes for a bubbly, protein-packed casserole with a golden Parmesan crust.

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NUTRITION

444kcal
Protein
54.2g
Fat
16.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat cottage cheese

0.5 cup non-fat Greek yogurt

1 large egg

0.25 cup shredded part-skim mozzarella cheese

2 tbsp grated Parmesan cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

0.25 tsp red pepper flakes

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with avocado oil or ghee.

  • 2

    Place the thawed frozen spinach in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.

  • 3

    Roughly chop the canned artichoke hearts and finely mince the fresh garlic clove.

  • 4

    In a medium mixing bowl, whisk together the cottage cheese, Greek yogurt, and egg until the mixture is smooth and uniform.

  • 5

    Fold in the squeezed spinach, chopped artichokes, minced garlic, sea salt, black pepper, onion powder, and red pepper flakes.

  • 6

    Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.

  • 7

    Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the surface of the mixture.

  • 8

    Bake for 25 to 30 minutes until the center is set and the cheese topping is bubbly and lightly browned.

  • 9

    Remove from the oven and let the bake rest for 5 minutes before serving to allow the texture to firm up.

Spinach Artichoke Parmesan Cottage Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Artichoke Parmesan Cottage Bake

YOUR SOLIN GENERATED RECIPE

Spinach Artichoke Parmesan Cottage Bake

Creamy cottage cheese and Greek yogurt baked with vibrant spinach and tangy artichokes for a bubbly, protein-packed casserole with a golden Parmesan crust.

NUTRITION

444kcal
Protein
54.2g
Fat
16.5g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

0.5 cup low-fat cottage cheese

0.5 cup non-fat Greek yogurt

1 large egg

0.25 cup shredded part-skim mozzarella cheese

2 tbsp grated Parmesan cheese

1 cup frozen chopped spinach

0.5 cup canned artichoke hearts

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

0.25 tsp red pepper flakes

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe baking dish with avocado oil or ghee.

  • 2

    Place the thawed frozen spinach in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.

  • 3

    Roughly chop the canned artichoke hearts and finely mince the fresh garlic clove.

  • 4

    In a medium mixing bowl, whisk together the cottage cheese, Greek yogurt, and egg until the mixture is smooth and uniform.

  • 5

    Fold in the squeezed spinach, chopped artichokes, minced garlic, sea salt, black pepper, onion powder, and red pepper flakes.

  • 6

    Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.

  • 7

    Evenly sprinkle the shredded mozzarella and grated Parmesan cheese over the surface of the mixture.

  • 8

    Bake for 25 to 30 minutes until the center is set and the cheese topping is bubbly and lightly browned.

  • 9

    Remove from the oven and let the bake rest for 5 minutes before serving to allow the texture to firm up.